TEAM SCI-Arc/CaltechDinner CompetitionMenus and Recipes

Dinner 1 Menu

Custom Laser Cut 1/16” Basswood11” x 3”

Produce: TomatoesCabbageOnionsLimesCilantroRed and green peppersBlack beans

Meat: Talapia

Wheat: Flour tortillas Tortilla chipsRice

Dairy: Light sour creamAdobo sauce from chipotle peppers

Comprehensive List of IngredientsDinner 1

Condiments and Spices: Extra virgin olive oilDistilled white vinegarLime juiceLime zestHoneyGarlicCuminChilli powderBlack pepperSaltOld Bay Seafood seasoningOregano

Dessert: Pre-made churro dough

Drinks: Sparkling and still waterSierra MistCokeDiet CokeHorchata

Equipment: Bosch CooktopFood processorHand mixer

RECIPE - CHIPS and GUACAMOLE

Ingredients

3 Haas avocadoes, halved, seeded and peeled1 lime, juiced1/2 teaspoon salt1/2 teaspoon cumin1/2 medium onion, diced2 tomatoes, seeded and diced1 tablespoon chopped cilantro1 clove garlic, minced

Directions

1. Chop and smash avocadoes into a paste form, leaving chunks as desired. 2. Chop tomatoes in small square pieces.3. Mix in all seasoning, lime juice and peppers.4. Add side of chips. Enjoy!

RECIPE - FISH TACOS

Ingredients

1/4 cup extra virgin olive oil2 tablespoons distilled white vinegar2 tablespoons fresh lime juice2 tablespoons lime zest1 1/2 teaspoons honey2 cloves garlic, minced1/2 teaspoon cumin1/2 teaspoon chili powder1 teaspoon seafood seasoning, such as Old Bay1/2 teaspoon ground black pepper1 teaspoon hot pepper sauce, or to taste

1 (8 ounce) container light sour cream1/2 cup adobo sauce from chipotle peppers2 tablespoons fresh lime juice2 teaspoons lime zest1/4 teaspoon cumin1/4 teaspoon chili powder1/2 teaspoon seafood seasoning, such as Old Baysalt and pepper to taste

1 (10 ounce) package of tortillas3 ripe tomatoes, seeded and diced1 bunch cilantro, chopped1 small head cabbage, cored and shredded2 limes, cut in wedges

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a

2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

3. Preheat the grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

with a fork, turning once, about 9 minutes.

RECIPE - VEGGIE TACOS

Ingredients

1/4 cup extra virgin olive oil2 tablespoons distilled white vinegar2 tablespoons fresh lime juice2 tablespoons lime zest1 1/2 teaspoons honey2 cloves garlic, minced1/2 teaspoon cumin1/2 teaspoon chili powder1 teaspoon seafood seasoning, such as Old Bay1/2 teaspoon ground black pepper1 teaspoon hot pepper sauce, or to taste

1 pound red and green peppers, chopped

1 (8 ounce) container light sour cream1/2 cup adobo sauce from chipotle peppers2 tablespoons fresh lime juice2 teaspoons lime zest1/4 teaspoon cumin1/4 teaspoon chili powder1/2 teaspoon seafood seasoning, such as Old Baysalt and pepper to taste

1 (10 ounce) package of tortillas3 ripe tomatoes, seeded and diced1 bunch cilantro, chopped1 small head cabbage, cored and shredded2 limes, cut in wedges

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the red and green peppers in a shallow dish, and pour the marinade over the vegetables. Cover, and refrigerate 2 hours.

2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

3. Preheat the grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

cooked and completely soft with a fork, turning once, about 4 minutes.

5. Assemble tacos by placing vegetables in the center of tortillas with desired amounts of tomatoes, cilan-

RECIPE - RICE and BEANS

Ingredients

1 onion chopped1 tablespoon vegetable oil1 (15 ounce) can black beans, undrained1/2 teaspoon dried oregano1/2 teaspoon garlic powder

1 cup instant rice

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the red and green peppers in a shallow dish, and pour the marinade over the vegetables. Cover, and refrigerate 2 hours.

2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

3. Preheat the grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

cooked and completely soft with a fork, turning once, about 4 minutes.

5. Assemble tacos by placing vegetables in the center of tortillas with desired amounts of tomatoes, cilan-

RECIPE - CHURROS

Ingredients

1 tsp saltPlenty of oil for fryingSugar (optional)Churro maker

Directions

1. Bring the salted water to a boil in a high-sided pot.

tent, even dough is formed. Remove from the heat and continue to work the dough with the same spatula.

several handles to grip it while pressing the dough through.

4. Heat the oil to 375 degrees F in a large frying pan and drop in strips of dough forming loops. Cook as

5. After 3-4 minutes, when golden, remove with a slotted spoon or a spike and leave to drain in a colander or on kitchen paper. Serve hot, sprinkled with sugar if desired.

DRINKS

CokeDiet CokeSierra MistHorchata

Dinner 2 Menu

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Comprehensive List of IngredientsDinner 2Produce: TomatoesLettuceOnionsPickles

Meat: Hamburger patties

Wheat: Hamburger bunsPotatoes

Dairy: Cheddar cheeseIce creamWhipped cream

Condiments and Spices: Extra virgin olive oilKetchupMayonaiseBlack pepperSalt

Drinks: Sparkling and still waterDr PepperSpriteCokeDiet CokeIce teaLemonade

Equipment: Bosch CooktopBosch OvenFood processorHand mixer

RECIPE - DOUBLE PATTY HAMBURGER

Ingredients2 tablespoons vegetable oil, plus more for brushing

Kosher salt 1/4 cup mayonnaise 2 tablespoons ketchup 1 tablespoon sweet pickle relish 1/2 teaspoon white vinegar 2 pounds ground beef chuck (preferably 60 percent lean) 4 hamburger buns, split 1/4 cup sliced dill pickles 3/4 cup shredded iceberg lettuce 4 to 8 thin slices tomato Freshly ground pepper 1/4 cup yellow mustard 8 slices American cheese

Directions

Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)

Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.

Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)

Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then

the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

RECIPE - GRILLED CHEESE

Ingredients

2 tablespoons vegetable oil, plus more for brushing 4 hamburger buns, split 1/4 cup sliced dill pickles 3/4 cup shredded iceberg lettuce 4 to 8 thin slices tomato 8 slices American cheese3 tablespoons unsalted butter

Directions

Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Then top with a few pickles, some lettuce, 1 or 2 slices tomato; set aside. (Keep the griddle hot.)

Add (2) slices of American. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

RECIPE - FRENCH FRIES

Ingredients

4 -5 large Kennebec potatoes peanut oil salt

Directions:

Preheat oven to 200 degrees. In a large dutch oven heat oil to 320 degrees. Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length. Place in a large bowl of cold water as you're slicing. Drain potatoes thor-oughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in

temperature. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt. Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.

RECIPE - MILKSHAKE

Ingredients

4 cups quality vanilla ice cream2 teaspoons vanilla extract8 tablespoons sugar2 cups milk, less for thicker milkshakes

Directions

Using a blender or milkshake machine, blend all ingredients together until smooth.

DRINKS

CokeDiet CokeDr PepperSpriteLemonadeTea

PopcornCandy PretzelsCokeDiet CokeDr PepperSprite

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